60 min
All Year


  1. Preheat oven to 220c. Rub salt and olive oil into skin and place in roasting tray, roast for 30 minutes, then turn down to 180c and roast for a further 30 minutes or until skin is crisp and cracking (use this method if the skin on option is chosen).
  2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.
  3. Remove the pork from the oven, discard the fat layer and slice the meat.
  4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.

Note: be aware that if you eat the crackling you are getting more fat and energy – if you’re trying to lose weight remove it before eating

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